Steaming is the best way i found for doing hardboiled eggs

We like Hardboiled eggs but when the shells stick they are a challenge to peel and you end up wasting a bunch of egg. 4th batch now has peeled perfect by putting them on a steamer basket above a layer of boiling water with a lid on it for roughly 25 mins. We use our stock pot, a veggie steamer tray and a lid with about 1/2" of water in the bottom. Tried every other way with hit or miss random success but this seems to work every time.

Steaming is the only, only way I make hardboiled eggs. Store bought ones can be boiled, but fresh eggs need to be steamed. I did an experiment once and took eggs that had just been laid in the past hour, so they were super fresh. I steamed them, cooled them in cold water, then peeled them right away. They all shelled out perfectly.

We use the oldest eggs we have. If they are over a month old, they boil like store bought. Hmmmm.

I gently ladle room temp eggs (no fridge for my eggs) into simmering water, cover and steam them for five minutes.
Remove and run cold water over them, use a grapefruit spoon to peel flawless eggs every time.
Three minutes for soft boiled eggs on toast...

we fill a pot with one layer of eggs packed in with a 1/2 inch to an inch of water put them on the heat cold then boil for 4-7 minutes. ( depending if we want firm or gelatinous yolk) take them off the heat, add cold water just to get them to where you can handle them. We are less that 1000 feet above seal level.... They peel fine when still warm and I have big club like hands! some time if I wait too long I get a pairing knife to cut and lift the membrane then peeling is fine. We usually cook 20 eggs at a pop. we use old eggs...

Any longer than 7 minutes will give you that green tinge..

I also bake eggs in the shell ... works out ok... wont offer any directions as ovens temps very and our oven is thirty years old and quirky.